Microbial Safety of Dairy Manure Fertilizer Application in Raspberry Production

Dairy manure, a by-product in the dairy industry, is also a potential source of nutrients for crops. However, improper application of biological soil amendments of animal origin can be a source of contamination with enteric foodborne pathogens. A 2-year field study was conducted to evaluate impacts of dairy manure fertilizer application on the microbial safety of red raspberry (Rubus idaeus L) production. Fertilizers, including a standard synthetic fertilizer (CON), straight lagoon raw manure (SL), anaerobically digested liquid effluent (DLE), compost (COM) and dairy manure-derived refined fertilizers including ammonium sulfate (AS) and phosphorous solid (PS), were randomly applied in quadruplicate to raspberry plots. Soil, fertilizer, foliar, and raspberry fruit samples were collected during the cropping season for the quantification of indicator microorganisms (total coliform and generic Escherichia coli) and detection of important foodborne pathogens (Shiga toxin-producing E. coli (STEC), Salmonella, and Listeria monocytogenes). Counts of total coliforms in soil were stable over the 2017 cropping season and were not impacted by fertilizer application. In 2018, total coliforms increased with season and soils treated with COM had a significantly higher coliform number than those treated with CON. Both total coliform and generic E. coli in raspberry fruit samples were below the detectable level (3 most probable number/g) regardless of fertilizer types. In both years, no STEC ...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research

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koh Disease outbreaks caused by the ingestion of contaminated vegetables and fruits pose a significant problem to human health. The sources of contamination of these food products at the preharvest level of agricultural production, most importantly, agricultural soil and irrigation water, serve as potential reservoirs of some clinically significant foodborne pathogenic bacteria. These clinically important bacteria include: Klebsiella spp., Salmonella spp., Citrobacter spp., Shigella spp., Enterobacter spp., Listeria monocytogenes and pathogenic E. coli (and E. coli O157:H7) all of which have the potential to cause dise...
Source: International Journal of Environmental Research and Public Health - Category: Environmental Health Authors: Tags: Review Source Type: research
Publication date: 2019Source: Materials Today: Proceedings, Volume 19, Part 1Author(s): Α. Ntolia, N. Matisioudis, E. Triantafillou, G. Evangelopoulou, V. Karachristou, E. Rizos, T. Karamanidou, A. Tsouknidas, D. Papadopoulos, D. Tsipas, N. Michailidis, A. AggeliAbstractSilver nanoparticles (AgNPs) constitute a promising approach for the development of new antimicrobial systems. The major global concern about the emergence of bacterial strains resistant to widely used therapeutic agents for human infections has increased research for the discovery of new antimicrobial compounds as therapeutic alternatives. The aim of...
Source: Materials Today: Proceedings - Category: Materials Science Source Type: research
(BfR Federal Institute for Risk Assessment) To make food even safer for humans, experts from scientific institutions, food regulatory authorities and the business community will discuss current developments and strategies at the 'Zoonoses and Food Safety' Symposium at the German Federal Institute for Risk Assessment (BfR) on 4 and 5 November 2019, in Berlin-Marienfelde. Because some micro-organisms in food can cause health problems. Campylobacter in raw milk, salmonella in eggs or listeria in ready-to-eat foods often lead to outbreaks affecting numerous patients.
Source: EurekAlert! - Infectious and Emerging Diseases - Category: Infectious Diseases Source Type: news
In conclusion, SCLP was a potential natural antimicrobial substance with strong antimicrobial activity, which may reduce the use of antibiotics or combat drug-resistant bacteria through synergistic combination with antibiotics. PMID: 31637496 [PubMed - as supplied by publisher]
Source: Applied Microbiology and Biotechnology - Category: Microbiology Authors: Tags: Appl Microbiol Biotechnol Source Type: research
Publication date: January 2020Source: LWT, Volume 117Author(s): Gökhan Kürşad İncili, Pınar Karatepe, Osman İrfan İlhakAbstractThe aim of this study was to determine the single and combined effect of chitosan and Pediococcus acidilactici (B-LC-20) on Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs. After spiking the samples with pathogens, meatball mixture was divided into 4 groups as control, chitosan, B-LC-20 and chitosan + B-LC-20. Subsequently, chitosan (0.4%) and P. acidilactici (6.73 log10) was added into the treatment groups. P. acidilactici effective...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 3 October 2019Source: Food HydrocolloidsAuthor(s): Hossein Haghighi, Serge Kameni Leugoue, Frank Pfeifer, Heinz Wilhelm Siesler, Fabio Licciardello, Patrizia Fava, Andrea PulvirentiAbstractThe main aim of this study was to characterize microstructural, physical, optical, mechanical, water barrier and antimicrobial properties of chitosan-polyvinyl alcohol blend films (CS-PVA) enriched with ethyl lauroyl arginate (LAE) (1–10% w/v) for food packaging applications. The film microstructure was determined by scanning electron microscopy. Active films containing 10% LAE showed cracks on th...
Source: Food Hydrocolloids - Category: Food Science Source Type: research
In this study, three replicates of manure and digestate were collected from five farm biogas plants receiving animal manure in order to assess the occurrence and concentrations of sporulating (Clostridium botulinum,Clostridioides difficile,Clostridium perfringens) and nonsporulating (Listeria monocytogenes, thermotolerantCampylobacter spp.,Salmonella,Escherichia coli, enterococci) bacteria. Concentrations ofE. coli, enterococci, andC. perfringens in digestates ranged from 102 to 104, 104 to 105, and
Source: MicrobiologyOpen - Category: Microbiology Authors: Tags: ORIGINAL ARTICLE Source Type: research
This study was conducted to determine the efficacy of UV-C irradiation for safety and quality of dried bay leaves. Cocktails of microorganisms of the same species were prepared and inoculated onto the leaves, which were thereafter subjected to UV-C irradiation. Results showed that all tested organisms, which included Escherichia coli O157:H7, Salmonella enterica, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus, exhibited inactivation behaviors in the irradiated leaves that are characterized by initial log-linear population decline, followed by inactivation tail. The Total Log Reductions in the org...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
This study examined the potential of commercially produced PCs when used both individually or in combinations to control Listeria monocytogenes and Salmonella, as well as O157:H7 and non-O157:H7 shiga toxin-producing Escherichia coli (STEC) in growth medium and raw milk. The antimicrobial activity of nine individual PCs and 28 combinations thereof was first determined in growth medium using the cell-free supernatants (CFS). Following the determination of median inhibitory concentrations of individual PCs and their combinations, fractional inhibitory concentration indexes were calculated to classify combinations as synergis...
Source: Food Control - Category: Food Science Source Type: research
Publication date: January 2020Source: LWT, Volume 117Author(s): A. García, L.M. Pérez, G.N. Piccirilli, R.A. VerdiniAbstractSoy sauce is a traditional seasoning for foods available at the global market that is consumed all over the world. This sauce has a unique flavor and also antimicrobial and antioxidant properties. There is a wide range of soy sauces and their differences are mainly based on the manufacturing methods. Variation in chemical composition is mainly due to differences in fermentation process and the addition of supplementary ingredients like flavor enhancers, among others. The present work, fi...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
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